4 servings
Ingredients :
500 g white grapes
2 fillets duck breast
15 cl dry white wine
1 teaspoon dry stock (veal, if not meat)
10cl water
30 g tea jelly or 2 tablespoons tea leaves
salt and pepper
Procedures :
1. Peel and remove seeds from the grapes.
2. Make criss-cross incisions in the fat of the duck breast with a knife.
3. Put the duck and grapes into a pan, fatty side down, and cook for 6 minutes.
4. Remove half of the fat, and cook the duck for another 4 minutes.
5. Keep a tablespoonful of cooked fat.
6. Add the white wine, stock and 10cl water to the pan.
7. Mix and leave to thicken over a strong heat.
8. Add the tea jelly and season.
9. Heat the grape seeds in the fat and place onto plates with the duck. Add the sauce and a little ground pepper and serve immediately.
Note :
Recommended wine : Saumur Champigny
Ingredients :
500 g white grapes
2 fillets duck breast
15 cl dry white wine
1 teaspoon dry stock (veal, if not meat)
10cl water
30 g tea jelly or 2 tablespoons tea leaves
salt and pepper
Procedures :
1. Peel and remove seeds from the grapes.
2. Make criss-cross incisions in the fat of the duck breast with a knife.
3. Put the duck and grapes into a pan, fatty side down, and cook for 6 minutes.
4. Remove half of the fat, and cook the duck for another 4 minutes.
5. Keep a tablespoonful of cooked fat.
6. Add the white wine, stock and 10cl water to the pan.
7. Mix and leave to thicken over a strong heat.
8. Add the tea jelly and season.
9. Heat the grape seeds in the fat and place onto plates with the duck. Add the sauce and a little ground pepper and serve immediately.
Note :
Recommended wine : Saumur Champigny
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